Adapted from Williams-Sonoma Seasonal Celebration Series,Winter,by Joanne Weir (Time-Life Books, 1997).

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  • 2 1/2 Tbs. unsalted butter

  • 1 yellow onion, chopped

  • 1 lb. fresh button mushrooms, brushed clean and coarsely chopped

  • 1 oz. dried porcini mushrooms

  • 6 cups chicken broth

  • 4 cups water

  • 1/2 lb. fresh wild mushrooms (see note), brushed clean and thinly sliced

  • Salt and freshly ground pepper, to taste

  • 1/2 cup heavy cream

  • 1 Tbs. fresh lemon juice

  • For the blue cheese toasts:

  • 2 oz. blue cheese such as Roquefort, Stilton or Gorgonzola, at room temperature

  • 1 1/2 tsp. unsalted butter, at room temperature

  • Salt and freshly ground pepper, to taste

  • 6 baguette slices, lightly toasted

  • 2 Tbs. finely snipped fresh chives


  • 1.

    To make the soup, in a large soup pot over medium-high heat, melt 1 1/2 Tbs. of the butter. Add the onion and cook, stirring occasionally, until soft, about 10 minutes. Raise the heat to high, add the button mushrooms, dried porcini mushrooms, broth and water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the mushrooms are tender, about 30 minutes. Remove from the heat and let cool for about 15 minutes.

  • 2.

    Meanwhile, in a fry pan over medium-high heat, melt the remaining 1 Tbs. butter. Add the sliced wild mushrooms and sauté, stirring occasionally, until the mushrooms are soft and the mushroom liquid has evaporated, 6 to 8 minutes. Season with salt and pepper. Transfer to a dish and set aside.

  • 3.

    Using a blender and working in batches, puree the soup until smooth, 3 to 4 minutes for each batch. Strain through a fine-mesh sieve into a clean soup pot. Add the cream and sautéed wild mushrooms and stir to combine. Stir in the lemon juice and season with salt and pepper. Place over medium heat and reheat to serving temperature.

  • 4.

    To make the toasts, in a small bowl, mash together the blue cheese and butter. Season with salt and pepper. Spread the cheese onto the toasted baguette slices and place on an ungreased baking sheet. Broil until the cheese is bubbling around the edges, 30 to 60 seconds. Remove from the broiler and sprinkle with the chives.

  • 5.

    To serve, ladle the soup into warmed bowls and float a blue cheese toast in the center of each bowl. Serve immediately. Serves 6.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 330kj
  • Fat Total 19g
  • Saturated Fat 11g
  • Protein 13g
  • Carbohydrate 27g
  • Sugar 7g
  • Sodium 1372mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by jackicamReport
This sounds deliciously swanky! Love mushroom soup and combined with blue cheese - wow!